Beef Stew

Photo: Oxmoor House
Serve this Mediterranean-inspired stew with mashed potatoes. Make and keep it warm in a Dutch oven or slow cooker.  If you don't want to use the red wine, replace it with low-sodium beef broth.

Yield:

6 servings (serving size: 1 1/3 cups)

Recipe from

Nutritional Information

Calories 288
Fat 10.3 g
Satfat 3.3 g
Monofat 5 g
Polyfat 0.6 g
Protein 25.2 g
Carbohydrate 20.1 g
Fiber 5.7 g
Cholesterol 71 mg
Iron 5.5 mg
Sodium 584 mg
Calcium 100 mg

Ingredients

1 1/2 teaspoons olive oil
1 1/2 pounds beef stew meat, cut into 1-inch pieces
3 1/2 cups halved mushrooms (about 8 ounces)
2 cups diagonally cut carrot
1 1/2 cups coarsely chopped onion
1 1/2 cups sliced celery
2 garlic cloves, minced
1 1/2 cups water
1 cup cabernet sauvignon or other dry red wine
1 1/4 teaspoons kosher salt
1/2 teaspoon dried thyme
1/4 teaspoon coarsely ground black pepper
2 (14.5-ounce) cans no-salt-added stewed tomatoes, undrained
2 bay leaves
1 (2 1/4-ounce) can sliced ripe olives, drained
2 tablespoons red wine vinegar
1/4 cup chopped fresh flat-leaf parsley

Preparation

1. Heat oil in a large Dutch oven over medium-high heat. Add beef; cook 5 minutes, browning on all sides. Remove from pan. Add mushrooms and next 4 ingredients to pan; cook 5 minutes, stirring occasionally. Return beef to pan. Stir in 1 1/2 cups water and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in olives, and cook 30 minutes or until beef is tender. Discard bay leaves. Stir in vinegar. Sprinkle with parsley.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Jean Kressy,

Cooking Light Gluten-Free Cookbook

August 2011